CN106490487A - A kind of pumpkin crab oil beef granules and preparation method thereof - Google Patents

A kind of pumpkin crab oil beef granules and preparation method thereof Download PDF

Info

Publication number
CN106490487A
CN106490487A CN201610883182.0A CN201610883182A CN106490487A CN 106490487 A CN106490487 A CN 106490487A CN 201610883182 A CN201610883182 A CN 201610883182A CN 106490487 A CN106490487 A CN 106490487A
Authority
CN
China
Prior art keywords
beef
pumpkin
minutes
crab oil
hours
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
CN201610883182.0A
Other languages
Chinese (zh)
Inventor
望正光
张文泉
望月�
黄伟伟
曾慧
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ANHUI GUANGZHENG FOOD Co Ltd
Original Assignee
ANHUI GUANGZHENG FOOD Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by ANHUI GUANGZHENG FOOD Co Ltd filed Critical ANHUI GUANGZHENG FOOD Co Ltd
Priority to CN201610883182.0A priority Critical patent/CN106490487A/en
Publication of CN106490487A publication Critical patent/CN106490487A/en
Withdrawn legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of pumpkin crab oil beef granules and preparation method thereof, is made up of following raw materials:Beef, malt syrup, pickling liquid, stew in soy sauce dispensing, pumpkin, modified corn starch, low-gluten wheat flour, crab oil, butter, baste, perilla leaf, sealwort, turmeric, cordate houttuynia, rice vinegar.Pumpkin crab oil beef granules obtained in of the invention, pickled using microwave radiation technology, reduce nutritive loss, promote tasty, further positive/negative pressure tumbling, tasty more uniform, meat is more delicate, also compounding function vinegar liquid carries out marinating injection, improve Meat and do not destroy flavour nutrient, tumbling again, absorption marinates functional component, at utmost tenderization meat, abundant nutrition effect, clothing is wrapped up in through boiling granulation after lock taste Titian again, seasoning, multilayer is tasty and multilayer taste, local flavor is full, give pumpkin crab Flavor, add perilla leaf, the Chinese medicine functional component such as cordate houttuynia, can be clearing heat and detoxicating, beneficial health.

Description

A kind of pumpkin crab oil beef granules and preparation method thereof
Technical field
The present invention relates to food technology field, more particularly to a kind of pumpkin crab oil beef granules and preparation method thereof.
Background technology
Beef granules is welcome by consumers in general deeply as leisure food, and with China's expanding economy, people are for beef The quality of grain, safety, local flavor, mouthfeel demand are more and more various.However, traditional beef granules is original flavor beef granules, color and taste list One, rare change, long food are made us losing interest.Traditional beef granules preparation method long processing time, nutriment loss be more, Beef granules local flavor is difficult to control to, is not suitable for industrialized production, and single function.
At present, multiple local flavors, the application for a patent for invention of the beef granules invention of function have been related to, specific as follows:
(1)Application publication number discloses a kind of instant beef granules for the patent application of CN105831606A, by red bean, adlay, swallow The full granular powder of wheat is mixed in beef, and containing dietary fiber, unsaturated fat, the edible human nutrition that can reach are balanced, and adjust body Effect of function, effectively improves the quality structure of pickle beef with capsicum product;The present invention with the addition of several kinds of Chinese medicinal materials simultaneously, with digestion-promoting Product, promoting blood circulation step-down, The flat liver of heat-clearing, ceases wind pain relieving, clears liver and improve vision, and relaxes bowel, and has hypotensive with norcholesterol effect.
(2)Application publication number for CN 105475863A patent application disclose a kind of promote digestion beef granules by with The component of lower weight ratio is made:100 parts of beef, flesh of fish 20-30 parts, Divine Comedy 2-5 parts, hawthorn 4-6 parts, malt 3-5 parts, dandelion 1-3 parts, fructus amomi 2-6 parts, lotus seeds 1-3 parts, Gorgon fruit 2-4 parts, matrimony vine 3-8, sugar 5-10 parts, salt 4-7 parts, monosodium glutamate 2-4 parts and Flavoring;By adding the health-care medicinal for promoting digestion, can play a part of to promote digestion.
Although the beef granules local flavor mentioned in above-mentioned patent application, mouthfeel, function phase are enriched really to conventional articles, Simply simply add plurality of raw materials, so as to enrich its local flavor, but its mouthfeel fails to solve the tender and crisp degree of traditional beef granules and pickles Tasty uniform the problems such as, so that affect its actual nutritive value and flavour of food products.
Content of the invention
The object of the invention is exactly the defect in order to make up prior art, there is provided a kind of pumpkin crab oil beef granules and its preparation side Method.
The present invention is achieved by the following technical solutions:
A kind of pumpkin crab oil beef granules, is made up of the raw material of following weight parts:
Beef 900-1000, malt syrup 50-80, appropriate pickling liquid, stew in soy sauce dispensing are appropriate, pumpkin 30-40, modified corn starch 50-60, low-gluten wheat flour 90-100, crab oil 15-18, butter 2-3, baste 45-50, perilla leaf 1-2, sealwort 2-3, turmeric 1- 2nd, cordate houttuynia 1-2, appropriate rice vinegar.
The preparation method of described pumpkin crab oil beef granules, comprises the following steps:
(1), by beef along the texture of meat, remove the debris such as fat meat, connective tissue and muscle, the sarolemma on beef surface, be cut into length 15cm, width 5cm, thickness are the beef clod of 5cm, and cube meat is placed in the large beaker containing pickling liquid, supersonic wave cleaning machine is placed on In, control 20-25Hz frequencies, 400-500 W power pickle 3-4 hours at 0-4 DEG C, and it is every 1000 weight to pickle formula of liquid Following raw materials in part by weight is added in part water:Salt 80-100, white sugar 40-50, Chinese prickly ash 2-3, anise 1-2, dried orange peel 2-3, spiceleaf 1- 2nd, Chinese cassia tree 1-2, red wine grain 12-15, black garlic juice 10-12, algal polysaccharides 2-3, carragheen 1-2, soybean protein isolate 4-6;
(2), by cured beef block, carry out tumbling at 0-4 DEG C, under 0.06-0.08MPa pressure, vacuum rotates forward 15-20 point Clock, vacuum reversion 15-20 minutes, standing 15-20 minutes, N2 pressurization tumblings are filled with, under 0.15-0.18MPa, pressurization is rotated forward 15-20 minutes, pressurization reversion 15-20 minutes, 15-20 minutes are stood, such vacuum, pressurization tumbling repeatedly continue 2-3 hours, Then stand and pickle 10-12 hours, stand-by;
(3), will be uniform to perilla leaf, sealwort, turmeric, cordate houttuynia spray proper amount of white spirit infiltration, be put into steam curtain, at 200-220 DEG C 12-15 minutes are steamed under superheated steam, and quick freezing and cold preserving 1-2 hours at -10 DEG C ± 3 DEG C, fine grinding are crushed to 80-100 mesh, with 10-12 times of distilled water is well mixed, and heating is boiled and boils 40-60 minutes, then decocting liquid is used ultrasonic wave extraction at 80-85 DEG C 20-30 minutes, centrifugal filtration after cooling, filtrate low temperature are concentrated into thick shape, obtain function extract;
(4), the 4-5% rice vinegars and function extract that take cured beef weight puddle uniformly, be uniformly expelled to inside beef, then At 0-4 DEG C, using step(2)Processing method vacuum, pressurization tumbling repeatedly, continue 2-3 hours, stand 2-3 hours, stand-by;
(5), pumpkin removing peel and pulp cleaned section, be put into food steamer water proof and steam well-done, be rolled into mud, add 0.5-1 times of water to beat Slurry is made, is separated by filtration, crab oil is cleaned and steams well-done, scratched fried for butter, add crab oil to stir into cream, add pumpkin filter Juice, water proof slow fire boil thick cunning, obtain pumpkin crab oil cream, and pumpkin filter powder is dried and pulverized, and obtains pumpkin powder, stand-by;
(6), the water that takes beef weight 8-10 times enter pot, cut a small amount of bruised ginger, after being boiled by fire, add beef clod, keep micro-boiling to boil 3-5 minutes processed, pull beef clod out and drain, remove the debris such as slaughterhouse offscum, slaughterhouse adds stew in soy sauce dispensing, and addition is per 1000 weights Following raw materials in part by weight is added in amount part water:Chinese cassia tree 0.7-0.9, anise 0.6-0.8, cloves 0.4-0.6, little fennel 0.7-0.9, beans Cool 0.5-0.7, basyleave 0.6-0.8, root of Dahurain angelica 0.3-0.5, Chinese prickly ash 0.5-0.7, salt 2.0-2.5, white sugar 3-4, yellow rice wine 1.5- 2nd, green onion 3.5-4.5, fat meat 4.5-5.5, heating are boiled to 90-95 DEG C, are placed again into beef clod and are boiled again, and slow fire is heated, and control temperature For 85-100 DEG C, 75-80 minutes are cooked, to juice is received completely, pull beef clod out, be uniformly placed in baking tray, dry at 50-55 DEG C Roasting 2-2.5 hours cut into the fritter of 0.8-1.0cm square to moisture in 29-31%, continue drying low to moisture In 20%, the mesh screen for crossing 0.4-0.6cm rejects particle, and whole grain is stand-by;
(7), pumpkin powder, modified corn starch, low-gluten wheat flour be well mixed, at 60-80 DEG C, microwave bakes 10-15 point Clock, uniformly sieves, and obtains sugar-coat powder, beef whole grain surface is uniformly coated with malt syrup, then is puddled uniformly with sugar-coat powder, rolled In frying pan, rolling mixes ellipse grains, is put into baking box, constantly stirs baking 20-40 minutes at 220-260 DEG C, stand-by;
(8), by baking after beef granules be immediately placed in rolling frying pan, baste and pumpkin crab oil cream are stirred and are made, in 1- Homogeneous under 2MPa, adds beef granules and rolls glazing, and formulation of flavoring liquid is addition following raw materials in part by weight in every 1000 weight portion water: Converted starch 30-35, salt 10-20, white sugar 10-20, monosodium glutamate 0-10, wheat-germ oil 10-12, chive juice 4-6, obtain particle Round and smooth, finishing particle, is cooled to 20-25 DEG C, in humidity 30-50%, carries out sterilized 1-2 hours of smoking, is placed in 2-3 under uviol lamp Hour, then through bag distribution packaging, sterilizing, get product.
It is an advantage of the invention that:
Obtained in of the invention, pumpkin crab oil beef granules, with beef as main material, is pickled using microwave radiation technology, reduces nutritive loss, Promote to pickle tasty, further adopt positive/negative pressure tumbling, tasty more uniform, meat is more delicate, also compounds function vinegar liquid Carry out marinating injection, improve Meat and do not destroy flavour nutrient, tumbling again absorbs and marinates functional component, at utmost Tenderization meat, abundant nutrition effect are wrapped up in clothing, seasoning through boiling granulation after lock taste Titian again, meat particle are obtained, and rich in taste, multilayer enter Taste and multilayer taste, local flavor are full, add pumpkin and wrap up in clothing, and crab oil seasoning gives pumpkin crab Flavor, while interpolation perilla leaf, The Chinese medicine functional component such as cordate houttuynia, strengthens health value, full side's collaboration compatibility, can be clearing heat and detoxicating, beneficial health.
Specific embodiment
A kind of pumpkin crab oil beef granules, is by following weight(Gram)Raw material make:
Beef 1000, malt syrup 80, appropriate pickling liquid, stew in soy sauce dispensing are appropriate, pumpkin 40, modified corn starch 60, low muscle are little Flour 100, crab oil 18, butter 3, baste 50, perilla leaf 2, sealwort 3, turmeric 2, cordate houttuynia 2, appropriate rice vinegar.
The preparation method of described pumpkin crab oil beef granules, comprises the following steps:
(1), by beef along the texture of meat, remove the debris such as fat meat, connective tissue and muscle, the sarolemma on beef surface, be cut into length 15cm, width 5cm, thickness are the beef clod of 5cm, and cube meat is placed in the large beaker containing pickling liquid, supersonic wave cleaning machine is placed on In, control 25Hz frequencies, 500 W power, pickle at 4 DEG C 4 hours, pickle formula of liquid be in every 1000 weight portion water add under Row raw material:Salt 100, white sugar 50, Chinese prickly ash 3, anistree 2, dried orange peel 3, spiceleaf 2, Chinese cassia tree 2, red wine grain 15, black garlic juice 12, Algal polysaccharides 3, carragheen 2, soybean protein isolate 6;
(2), by cured beef block, carry out tumbling at 4 DEG C, under 0.08MPa pressure, vacuum rotate forward 20 minutes, vacuum reversion 20 minutes, stand 20 minutes, be filled with N2 pressurization tumbling, under 0.18MPa, pressurization rotate forward 20 minutes, pressurization reversion 20 minutes, 15-20 minutes are stood, such vacuum, pressurization tumbling repeatedly continue 3 hours, then stand and pickle 12 hours, stand-by;
(3), will be uniform to perilla leaf, sealwort, turmeric, cordate houttuynia spray proper amount of white spirit infiltration, be put into steam curtain, overheated at 220 DEG C Steam under steam 15 minutes, quick freezing and cold preserving 2 hours at -10 DEG C, fine grinding is crushed to 100 mesh, is well mixed with 12 times of distilled water, Heating is boiled and is boiled 60 minutes, then decocting liquid is used ultrasonic wave extraction 30 minutes at 85 DEG C, centrifugal filtration after cooling, filtrate low temperature Thick shape is concentrated into, function extract is obtained;
(4), 5% rice vinegar and function extract that take cured beef weight puddle uniformly, be uniformly expelled to inside beef, then at 4 DEG C Under, using step(2)Processing method vacuum, pressurization tumbling repeatedly, continue 2-3 hours, stand 3 hours, stand-by;
(5), pumpkin removing peel and pulp cleaned section, be put into food steamer water proof and steam well-done, be rolled into mud, add 1 times of water to make into Slurry, is separated by filtration, and crab oil is cleaned and steams well-done, scratched fried for butter, adds crab oil to stir into cream, adds pumpkin filtered juice, Water proof slow fire boils thick cunning, obtains pumpkin crab oil cream, and pumpkin filter powder is dried and pulverized, and obtains pumpkin powder, stand-by;
(6), the water that takes 10 times of beef weight enter pot, cut a small amount of bruised ginger, after being boiled by fire, add beef clod, keep micro-boiling to cook 5 minutes, pull beef clod out and drain, remove the debris such as slaughterhouse offscum, slaughterhouse adds stew in soy sauce dispensing, and addition is every 1000 weight portion Following raw materials in part by weight is added in water:Chinese cassia tree 0.8, anise 0.8, cloves 0.5, little fennel 0.8, cardamom 0.6, the basyleave 0.7, root of Dahurain angelica 0.4th, Chinese prickly ash 0.6, salt 2, white sugar 4, yellow rice wine 2, green onion 4, fat meat 5, heating are boiled to 95 DEG C, are placed again into beef clod and are boiled again, slow fire Heating, controls temperature for 100 DEG C, cooks 80 minutes, to juice is received completely, pulls beef clod out, is uniformly placed in baking tray, in 55 DEG C Lower baking 2.5 hours 29%, cuts into the fritter of 0.8cm square, continues to dry to moisture being less than 20% to moisture, The mesh screen for crossing 0.4cm rejects particle, and whole grain is stand-by;
(7), pumpkin powder, modified corn starch, low-gluten wheat flour be well mixed, at 80 DEG C, microwave bakes 15 minutes, uniformly Sieve, obtain sugar-coat powder, beef whole grain surface is uniformly coated with malt syrup, then is puddled uniformly with sugar-coat powder, in rolling frying pan, Rolling mixes ellipse grains, is put into baking box, constantly stirs at 260 DEG C and toasts 40 minutes, stand-by;
(8), by baking after beef granules be immediately placed in rolling frying pan, baste and pumpkin crab oil cream are stirred and are made, Homogeneous under 2MPa, adds beef granules and rolls glazing, and formulation of flavoring liquid is addition following raw materials in part by weight in every 1000 weight portion water: Converted starch 35, salt 20, white sugar 20, monosodium glutamate 5, wheat-germ oil 12, chive juice 6, obtain that particle is round and smooth, finishing particle, cold But to 25 DEG C, in humidity 30%, carry out smoking sterilized 2 hours, it is lower 3 hours to be placed in uviol lamp, then through bag distribution packaging, sterilizing, obtains final product Finished product.

Claims (2)

1. a kind of pumpkin crab oil beef granules, it is characterised in that be made up of the raw material of following weight parts:
Beef 900-1000, malt syrup 50-80, appropriate pickling liquid, stew in soy sauce dispensing are appropriate, pumpkin 30-40, modified corn starch 50-60, low-gluten wheat flour 90-100, crab oil 15-18, butter 2-3, baste 45-50, perilla leaf 1-2, sealwort 2-3, turmeric 1- 2nd, cordate houttuynia 1-2, appropriate rice vinegar.
2. a kind of preparation method of pumpkin crab oil beef granules as claimed in claim 1, it is characterised in that comprise the following steps:
(1), by beef along the texture of meat, remove the debris such as fat meat, connective tissue and muscle, the sarolemma on beef surface, be cut into length 15cm, width 5cm, thickness are the beef clod of 5cm, and cube meat is placed in the large beaker containing pickling liquid, supersonic wave cleaning machine is placed on In, control 20-25Hz frequencies, 400-500 W power pickle 3-4 hours at 0-4 DEG C, and it is every 1000 weight to pickle formula of liquid Following raw materials in part by weight is added in part water:Salt 80-100, white sugar 40-50, Chinese prickly ash 2-3, anise 1-2, dried orange peel 2-3, spiceleaf 1- 2nd, Chinese cassia tree 1-2, red wine grain 12-15, black garlic juice 10-12, algal polysaccharides 2-3, carragheen 1-2, soybean protein isolate 4-6;
(2), by cured beef block, carry out tumbling at 0-4 DEG C, under 0.06-0.08MPa pressure, vacuum rotates forward 15-20 point Clock, vacuum reversion 15-20 minutes, standing 15-20 minutes, N2 pressurization tumblings are filled with, under 0.15-0.18MPa, pressurization is rotated forward 15-20 minutes, pressurization reversion 15-20 minutes, 15-20 minutes are stood, such vacuum, pressurization tumbling repeatedly continue 2-3 hours, Then stand and pickle 10-12 hours, stand-by;
(3), will be uniform to perilla leaf, sealwort, turmeric, cordate houttuynia spray proper amount of white spirit infiltration, be put into steam curtain, at 200-220 DEG C 12-15 minutes are steamed under superheated steam, and quick freezing and cold preserving 1-2 hours at -10 DEG C ± 3 DEG C, fine grinding are crushed to 80-100 mesh, with 10-12 times of distilled water is well mixed, and heating is boiled and boils 40-60 minutes, then decocting liquid is used ultrasonic wave extraction at 80-85 DEG C 20-30 minutes, centrifugal filtration after cooling, filtrate low temperature are concentrated into thick shape, obtain function extract;
(4), the 4-5% rice vinegars and function extract that take cured beef weight puddle uniformly, be uniformly expelled to inside beef, then At 0-4 DEG C, using step(2)Processing method vacuum, pressurization tumbling repeatedly, continue 2-3 hours, stand 2-3 hours, stand-by;
(5), pumpkin removing peel and pulp cleaned section, be put into food steamer water proof and steam well-done, be rolled into mud, add 0.5-1 times of water to beat Slurry is made, is separated by filtration, crab oil is cleaned and steams well-done, scratched fried for butter, add crab oil to stir into cream, add pumpkin filter Juice, water proof slow fire boil thick cunning, obtain pumpkin crab oil cream, and pumpkin filter powder is dried and pulverized, and obtains pumpkin powder, stand-by;
(6), the water that takes beef weight 8-10 times enter pot, cut a small amount of bruised ginger, after being boiled by fire, add beef clod, keep micro-boiling to boil 3-5 minutes processed, pull beef clod out and drain, remove the debris such as slaughterhouse offscum, slaughterhouse adds stew in soy sauce dispensing, and addition is per 1000 weights Following raw materials in part by weight is added in amount part water:Chinese cassia tree 0.7-0.9, anise 0.6-0.8, cloves 0.4-0.6, little fennel 0.7-0.9, beans Cool 0.5-0.7, basyleave 0.6-0.8, root of Dahurain angelica 0.3-0.5, Chinese prickly ash 0.5-0.7, salt 2.0-2.5, white sugar 3-4, yellow rice wine 1.5- 2nd, green onion 3.5-4.5, fat meat 4.5-5.5, heating are boiled to 90-95 DEG C, are placed again into beef clod and are boiled again, and slow fire is heated, and control temperature For 85-100 DEG C, 75-80 minutes are cooked, to juice is received completely, pull beef clod out, be uniformly placed in baking tray, dry at 50-55 DEG C Roasting 2-2.5 hours cut into the fritter of 0.8-1.0cm square to moisture in 29-31%, continue drying low to moisture In 20%, the mesh screen for crossing 0.4-0.6cm rejects particle, and whole grain is stand-by;
(7), pumpkin powder, modified corn starch, low-gluten wheat flour be well mixed, at 60-80 DEG C, microwave bakes 10-15 point Clock, uniformly sieves, and obtains sugar-coat powder, beef whole grain surface is uniformly coated with malt syrup, then is puddled uniformly with sugar-coat powder, rolled In frying pan, rolling mixes ellipse grains, is put into baking box, constantly stirs baking 20-40 minutes at 220-260 DEG C, stand-by;
(8), by baking after beef granules be immediately placed in rolling frying pan, baste and pumpkin crab oil cream are stirred and are made, in 1- Homogeneous under 2MPa, adds beef granules and rolls glazing, and formulation of flavoring liquid is addition following raw materials in part by weight in every 1000 weight portion water: Converted starch 30-35, salt 10-20, white sugar 10-20, monosodium glutamate 0-10, wheat-germ oil 10-12, chive juice 4-6, obtain particle Round and smooth, finishing particle, is cooled to 20-25 DEG C, in humidity 30-50%, carries out sterilized 1-2 hours of smoking, is placed in 2-3 under uviol lamp Hour, then through bag distribution packaging, sterilizing, get product.
CN201610883182.0A 2016-10-10 2016-10-10 A kind of pumpkin crab oil beef granules and preparation method thereof Withdrawn CN106490487A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610883182.0A CN106490487A (en) 2016-10-10 2016-10-10 A kind of pumpkin crab oil beef granules and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610883182.0A CN106490487A (en) 2016-10-10 2016-10-10 A kind of pumpkin crab oil beef granules and preparation method thereof

Publications (1)

Publication Number Publication Date
CN106490487A true CN106490487A (en) 2017-03-15

Family

ID=58294652

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610883182.0A Withdrawn CN106490487A (en) 2016-10-10 2016-10-10 A kind of pumpkin crab oil beef granules and preparation method thereof

Country Status (1)

Country Link
CN (1) CN106490487A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107874235A (en) * 2017-11-29 2018-04-06 广西鹿寨众牛食品有限公司 Beef paste preparation method

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103005480A (en) * 2012-12-03 2013-04-03 安徽光正食品有限公司 Method for processing marinated beef with bean fragrance and marinated beef with bean fragrance
CN104432130A (en) * 2014-11-25 2015-03-25 安徽中亚食品有限公司 Spicy and hot air-dried beef and processing method thereof
CN105077307A (en) * 2015-08-13 2015-11-25 安徽光正食品有限公司 Spiced beef granules and making method thereof
CN105935127A (en) * 2016-07-14 2016-09-14 合肥市福来多食品有限公司 Calcium-supplementing sliced dried beef containing shrimp meat and making method of sliced dried beef

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103005480A (en) * 2012-12-03 2013-04-03 安徽光正食品有限公司 Method for processing marinated beef with bean fragrance and marinated beef with bean fragrance
CN104432130A (en) * 2014-11-25 2015-03-25 安徽中亚食品有限公司 Spicy and hot air-dried beef and processing method thereof
CN105077307A (en) * 2015-08-13 2015-11-25 安徽光正食品有限公司 Spiced beef granules and making method thereof
CN105935127A (en) * 2016-07-14 2016-09-14 合肥市福来多食品有限公司 Calcium-supplementing sliced dried beef containing shrimp meat and making method of sliced dried beef

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107874235A (en) * 2017-11-29 2018-04-06 广西鹿寨众牛食品有限公司 Beef paste preparation method

Similar Documents

Publication Publication Date Title
CN102366119B (en) Processing technology of pot-stewed whole chicken
CN102366120B (en) Spicy gizzard processing technology
CN102871102B (en) Sleeve-fish seasoning packet suitable for non-fried coarse cereal instant noodles and producing method thereof
CN102342488A (en) Method for making hot pepper-pumpkin sauce
KR101921026B1 (en) Patties comprising chicken meat and manufacturing method thereof
CN106819892A (en) A kind of quick-freezing pork volume
CN106261922A (en) A kind of Fructus Lycopersici esculenti dried meat floss beef granules and preparation method thereof
CN106473009A (en) A kind of crackling Nori beef granules and preparation method thereof
CN106473012A (en) A kind of Pericarpium Citri Reticulatae tea-fragrant cow-meat pellets and preparation method thereof
CN111567742A (en) Making method of Sichuan-style rice dumplings with steamed pork with rice flour
CN106473010A (en) A kind of ginger tea Mel beef granules and preparation method thereof
CN106490488A (en) A kind of jasmine tea fragrant beef granules and preparation method thereof
CN103549471A (en) Preparation method of pot-stewed whole chicken
CN106616387A (en) Rose and mulberry beef granules and preparation method thereof
CN107821964A (en) A kind of five cereals leisure crispy rice and preparation method thereof
CN107223899A (en) A kind of Guangdong taste Spicy Salted Duck
CN103932298A (en) Rice-frangrant donkey flesh peanut sauce and preparation method thereof
CN103932291B (en) One is rich in ascorbic sesame paste and preparation method thereof
CN105725158A (en) Grilled fish stewing seasoning capable of removing fishiness
KR20210048966A (en) Chicken Cooking Method
CN106473008A (en) A kind of blue berry beef granules and preparation method thereof
CN104256691A (en) Jujube-scented fried chicken and preparation method thereof
CN106490487A (en) A kind of pumpkin crab oil beef granules and preparation method thereof
CN104256693A (en) Jackfruit-flavored fried chicken and preparation method thereof
CN108125153A (en) A kind of processing method of fast-food type high nutrition oyster food

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
WW01 Invention patent application withdrawn after publication

Application publication date: 20170315

WW01 Invention patent application withdrawn after publication